Ae 
CARRYING QUALITIES OF EXPORT CORN, ful 
TEMPERATURE CHANGES DURING THE VOYAGE. 
The first readings of the resistance thermometers were made on 
March 8, just after the ship left the dock at the beginning of the 
voyage. With the exception of a few stormy days, readings were 
made for 25 days thereafter, or until April 2, the day after the ship 
arrived at Copenhagen. ‘The manner of reading the temperatures of 
the electrical resistance thermometers is illustrated in figure 2. The 
temperature of the corn at the time of loading varied from 50° to 67° 
Fahrenheit. During the voyage much of the corn became very hot. 
The changes in the temperature of the corn varied considerably in 
the different positions of stowage and were influenced by the quality, 
condition, and tem- 
perature of the corn 
when loaded, the boil- 
er heat, the air and 
water temperatures, 
and the position of 
stowage in the ship 
with reference to 
height from the bot- 
tom of the holds. 
The air and water 
were generally of 
about the same tem- 
perature, save during 
the latter part of the 
voyage, when the air 
was usually colder 
than the water. The 
water temperature Fig. 2.—P.eading the temperature of an electrical resistance thermome- 
varied considerably Fe gee cree’ 
at different stages of the voyage, depending on whether the ship was 
in harbor, the Gulf Stream, the arctic current, or in the North Sea. 
INFLUENCE OF WATER TEMPERATURE. 
The outside walls of the ship consisted of plates of steel, against 
which the outside layers of the corn rested without any protection. 
Steel being a good conductor of heat, the temperature of the corn 
stowed contiguous to these walls was nearly the same as that of the 
water, as is shown by the temperature records of thermometer Lie 
figure 5, and thermometer 31, figure 8. The temperature of the corn 
located a little further in was less affected, as is shown by the temper- 
ature records of thermometer 4, figure 3, thermometer 7 , figure 4, and 
thermometer 29, figure 6. The influence of the water temperature 
gradually decreased with the distance from the sides. The same 
relation existed with reference to the temperature of the corn located 
in the bottom of the holds, but not to the same extent as along the 
sides because of the air space in the ballast tanks and also because 
the bottoms of the holds were covered by a wooden flooring. 
